Filled with honey, oats and sunflower seeds, these wholesome muffins are a nutritious start to the day or a tasty pick-me-up snack.
- Portion size 10 servings
- Credits : Canadian Living Magazine: June 2006
Ingredients
Method
Line muffin cups with paper liners or grease; set aside.
In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Sprinkle with 1/4 cup (50 mL) of the sunflower seeds; stir just until dry ingredients are moistened.
Divide among prepared cups; sprinkle with remaining sunflower seeds. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.
Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely. (Make-ahead: Store in airtight container for up to 3 days or wrap individually and freeze for up to 2 weeks.)
Nutritional facts <b>Per muffin:</b> about
- Sodium 191 mg
- Protein 6 g
- Calories 241.0
- Total fat 11 g
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 11.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 1.0
